Thursday, March 12, 2009

BB: Chicken Piccata

You can take out all of life's frustrations when you pound the chicken breasts to 1/4-inch thickness. Just don't overdo it! While your saute pan is heating, the flattened chicken breasts are dredged in flour, dipped in beaten egg, and dredged once again in seasoned bread crumbs before landing in the hot pan. It takes only minutes to saute them.

While the chicken is finishing in the oven for about 5 to 10 minutes, you can make the quick, citrus sauce. Ina calls for lemons, but, since I was out of lemons and had an overabundance of limes, that's what I used. Well, talk about puckery! It takes a brave diner to eat reduced lime sauce. Next time, I'll be sure to have lemons on hand.

I served my piccata with sun-dried tomato mashed potatoes and a spinach salad with blood oranges and red onions. Definitely a tasty meal that I'll make again.

If you visit the BB blogroll, you're bound to see other delicious renditions of Chicken Piccata.

(And just because I have parsley doesn't mean I'll remember to use it. I just wanted to eat this right away.)